Margarita Cake
Two moist, soft lime sponges are brushed with tequila and covered with a lightly salted lime and tequila Swiss Meringue buttercream. This is a cake you won’t be able to stop thinking about. Yields 2 8″ cakes
Cook Time
20-25minutes
Cook Time
20-25minutes
Ingredients
Lime Cake
Lime & Tequila Swiss Meringue Buttercream
Instructions
Lime Cake
  1. Place a rack at the center of the oven and preheat to °F. Grease and line two 8″ cake tins and set aside.
  2. In a medium bowl, sift together the all self-rising flour, almond flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy (about 3-5 minutes on medium high). Scrape down the sides of the bowl and reduce the speed to low. Mix in the eggs, one at a time, until fully combined. Add in the vanilla extract, lime zest, and lime juice. Mix until combined. Don’t worry if it looks curdled at this point, it will come together by the end.
  4. Take the bowl off the stand mixer or set down the electric mixer. Sift 1/3 of the dry ingredients into the mixing bowl. Using a rubber spatula, fold the flour in scraping around the outside and then pulling through the center until just mixed in. Fold in 1/2 cup of the Greek yogurt until just combined. Fold in the second 1/3 of the dry ingredients, the other 1/2 cup of Greek yogurt, and then finally the last 1/3 of the dry ingredients mixing until just combined after each addition.
  5. Divide the batter between the two prepared cake tins and bake 20-25 minutes until the tops spring back to the touch or a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool on a wire rack for about 10 minutes. Turn the cakes out of the pan and brush with the tequila. Allow to cool completely before assembling.
Lime & Tequila Swiss Meringue Buttercream
  1. Pour about 2 cups of water into a large pot and allow it to come to a simmer. Combine egg whites, sugar, and salt in the bowl of a stand mixer (or a large bowl if using a hand mixer). Turn down the heat on the stove and place the bowl onto the pot of water. Using a wire whisk, whisk constantly until the sugar is fully dissolved. You can easily check to see if it’s ready by rubbing some of the mixture between your fingers–if it’s grainy, keep mixing–until it feels smooth or until a candy thermometer inserted into the bowl reads 160°F. Immediately transfer the bowl to the stand mixer. Using the whisk attachment, whisk on high until the bottom of the bowl feels cool to the touch and stiff peaks form (about 10 minutes).
  2. Once the meringue holds stiff peaks, add in the lime zest, lime juice, and tequila and keep mixing on high. Switch to the paddle attachment and lower the speed of the mixer. Add the softened butter one cube at a time, mixing until fully combined between each addition. If it looks too soft or like it might curdle, don’t worry. Just keep adding the butter and mixing until it is fully incorporated, it will come together on it’s own to form a smooth buttercream. Once it comes together, if it sill looks a bit too soft, just pop it into the refrigerator for 10-15 minutes to firm up.
Assembly
  1. Place one layer of cake on a cardboard cake round or a serving plate. Scoop out about 1 cup of frosting and spread evenly over the top allowing it to go over the edges a little bit. Top with the second cake and repeat. Using a spatula or an offset spatula if you have one, spread the overhanging frosting along side the sides of the cake. Continue to add buttercream and decorate as desired. Sprinkle the top of the cake with a pinch of coarse salt and/or with some lime zest.

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